Chicken with Carrots, Sage and Black Lentils

black lentils

I don’t usually cook chicken during the week but I was in a rush one day last week and had a fresh whole chicken on hand. This came out so good I had to share! The sage and the black lentils lifted the chicken onto a whole different plane. If you’ve never had black lentils, you’re in for a treat. They are tiny with a slightly firm texture. And they cook quickly, with no need for pre-soaking.

I heated up the leftover chicken and lentils with cooked brown rice flavored with turmeric. As with most recipes containing beans, it was even better the next day.

Recipe: Chicken with Black Lentils, Carrots and Sage

Ingredients

1 tablespoon oil

2 onions, peeled and sliced

2 cloves fresh garlic, cut coarsely

Whole chicken

About 5 fresh sage leaves

1 cup black lentils, sorted and washed

4 carrots, peeled and cut into rounds

Instructions

Heat the oil in a large pot and add onions. Saute for 5 minutes.

Add chicken and other ingredients.

Add 3 cups of water, more if you want extra broth. Make sure the lentils lie below the surface of the water.

Heat to boiling and simmer until chicken is cooked, about an hour and 15 minutes. Cut into the thigh, and if the juice runs clear it’s done. Or use a meat thermometer, the internal temperature should reach 160 degrees F.

Preparation time: 10 minutes

Cooking time: 1 hour(s) 15 minute(s)

Dietary restriction: Kosher, Gluten-Free

Number of servings (yield): 6

Note: A reader suggested the slow cooker, and that is an excellent idea. Cook on low for 5-7 hours. Or in a pressure cooker for 25 minutes at high pressure.

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About Me

I'm Hannah Katsman, mother of six. I wrote this site to help home cooks learn to make quick, healthy meals from easily available ingredients in less time. Aside from lots of recipes, at Cooking Manager you'll learn lots about different ingredients, efficient cooking techniques, and appliances. Read More…